Description
No Bake Rhubarb Cheesecake is a creamy, tangy dessert with a buttery graham cracker crust and a luscious rhubarb topping, all made without turning on the oven. Perfect for spring and summer!
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
- 2 cups chopped rhubarb
- 1/3 cup granulated sugar (for rhubarb)
- 2 tablespoons water
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of a 9-inch springform pan or pie dish. Chill in the fridge while preparing the filling.
- In a saucepan over medium heat, combine chopped rhubarb, 1/3 cup sugar, and water. Cook until rhubarb is soft and jam-like, about 10–12 minutes. Let cool completely.
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
- Spread the cheesecake filling over the chilled crust and smooth the top.
- Spoon the cooled rhubarb mixture over the top and gently swirl or spread evenly.
- Chill the cheesecake in the fridge for at least 4 hours or until set. Slice and serve cold.
Notes
- Can be made a day ahead and stored in the fridge until ready to serve.
- Use strawberries with rhubarb for added sweetness and color if desired.
- Crust can be made with digestive biscuits or oat cookies for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg